Double Chocolate Double Peanut Butter Cookies Recipes

Steps:

• Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
• Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.

Steps:

• In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
• Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
• On piece of waxed paper, form dough into a 2-inch diameter log.
• Chill, wrapped in waxed paper and foil, for 2 hours.
• Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest or middle position.
• Lightly grease a large baking/cookie sheet.
• In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
• In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
• Beat in eggs until well combined.
• Beat in flour mixture.
• Mix in chocolate and peanut butter chips.
• Drop by tablespoons about 2-inches apart on the baking sheet.
• Bake for about 9-10 minutes.
• Cool cookies on racks.
• Delicious!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
• In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
• Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.

Steps:

• Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
• Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
• Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
• Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
• Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
• Cookies keep in airtight containers 5 days.

Steps:

• In a mixer bowl cream butter, peanut butter, granulated sugar, and brown sugar together thoroughly.
• Stir together the flour, baking soda, and 1/4 teaspoon salt. Add to creamed mixture; beat well. Beat in orange juice.
• Shape dough into a roll 2 inches in diameter and 7 inches long. Wrap in clear plastic wrap. Chill at least 1 hour. Reshape into a round log if necessary.
• Slice cookies 1/8 to 1/4 inch thick. Place half the slices 2 inches apart on ungreased cookie sheet. Spread center of each cookie with about 1 teaspoon peanut butter. Cover with remaining slices. Seal edge with fork.
• Bake in 350 degree oven for 12 to 15 minute Cool slightly; remove form cookie sheet and cool on rack. About 1 dozen cookies.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
• Stir together flour, cocoa, baking soda and salt.
• Add to butter mixture. Mix well until you have a smooth chocolate batter.
• Stir in chips and nuts, if applicable.
• Drop rounded tablespoonfuls on an ungreased cookie sheet.
• Bake 8-10 minutes or just until set.
• Cool slightly after removing from oven.
• Remove cookies from cookie sheet to a wire cookie rack.
• Cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Steps:

• Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
• In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
• Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
• Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper.
• Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.

Steps:

• Set oven to 350°.
• Set oven rack to middle position.
• Prepare a lightly greased baking sheet.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
• Beat in egg and egg yolk and vanilla until well combined.
• Beat in flour mixture just until combined (the dough will be thick).
• Stir in both baking chips.
• If desired you can refrigerate the dough until ready to bake.
• Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
• Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
• Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper or spray with cooking spray.
• With stand mixer or hand-held mixer, beat double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons water and the egg until a soft dough forms. Spread half of dough in bottom of pan.
• With stand mixer or hand-held mixer, beat peanut butter cookie mix, 2 tablespoons oil and 1 tablespoon water until a crumbly dough forms. Spoon tablespoons of dough over chocolate cookie dough. Spoon remaining chocolate cookie dough in between mounds of peanut butter cookie dough. Use spatula to flatten dough. Sprinkle chocolate chunks evenly over top.
• Bake 30 to 35 minutes or until edges are brown and center is set. Cool completely, about 45 minutes.
• For bars, cut into 4 rows by 4 rows.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
• Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
• Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
• Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
• Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
• Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.